Trinity cook book

Cook spinach as usual, chop and season. Take two cups of this, break four eggs in omelet pan, stir very quickly until whites and yolks mix, add spinach, stir thoroughly until spinach is well coated with the eggs and serve very hot on thin slices of buttered toast. — MRS. C. M. KIRKBRIDE. CORN PUDDING "VIRGINIA DISH" Cut corn off of one dozen ears or use one quart can of corn, to this add three or four well beaten eggs, a cup of sugar, salt to season, one cup sweet milk and mix all together. Put in baking dish and cover top with butter and sprinkle lightly with pepper. Bake until thick and a golden brown. Serve hot. —MRS. RUSSELLE WATSON. BAKED CUCUMBERS Peel and cut in thick slices nice firm cucumbers, with few seeds. Boil for twenty minutes. Drain and mash thoroughly, add to each pint of mashed cucumbers one cupful of bread crumbs, one egg, one-half teaspoonful of salt, a bit of pepper and butter the size of an egg. Mix well and bake fifteen or twenty minutes in a buttered pan. An excellent substitute for scalloped egg plant. SALSIFY CAKES (or Imitation Fried Oysters) Scrape and boil tender, the salsify. Mash well and mix with bread crumbs, or crackers, butter, salt, pepper and an egg. Make out in little cakes the size of an oyster, roll in cracker dust and fry like oysters. One can scarcely tell the imitation from the real. FRIED GREEN TOMATOES Remove a layer of skin from top of tomatoes, and cut in one-half inch slices. Roll in cracker dust or sifted corn meal, heavily seasoned with salt and pepper and fry in bacon fat or lard, until brown, turning several times. When done, serve with sauce made from a heaping tablespoonful of flour stirred into the grease in the skillet; stir in a pint of water or milk, and stir until thick. Pour over tomatoes. CREAMED CABBAGE Cut up a good head of cabbage, put in a saucepan with boiling water and boil fifteen minutes. Drain off water and make a dressing of one-half pint ( 13 ) of vinegar, one tablespoonful of salt, one teaspoonful of mustard, one teaspoonful of butter. Put on fire to boil and add a teacupful of cream and one egg, mix with cabbage and boil five minutes. GREEN CORN GRIDDLE CAKES Six ears of corn (grated), two eggs, two cups of milk, two cups of flour one tablespoonful of butter, one-fourth teaspoonful of salt. Bake like pancakes. SALSIFY Parboil after scraping off the outside, cut in slices, dip into a beaten egg and fine bread crumbs and fry in hot lard. Or slice crosswise five or six large plants, cook until tender in water enough to cover, then dress with rich milk, butter, pepper and salt. MACARONI WITH TOMATO SAUCE Put one-fourth pound of macaroni into boiling water. Boil rapidly for thirty minutes. Drain and cover with one pint of stewed tomatoes. Add one teaspoonful of salt. Cover and cook thirty minutes. Add one-fourth pound of cheese, grated, one tablespoonful of butter, and heat until the cheese is dissolved and serve. Add a small pinch of soda to tomatoes, stir and skim before adding to macaroni. STUFFED TOMATOES